COMMENT:
Most of us have eaten fried green tomatoes and the pickled version
of this unripened fruit. This marinated salad is excellent. For
added eye appeal, try alternating slices of ripe red tomatoes.

INGREDIENTS FOR ORANGE CANE SYRUP VINAIGRETTE:

1/4 cup sugar cane syrup

1/2 cup vegetable oil

1/2 cup olive oil

1/3 cup red wine vinegar

2 tbsps orange juice

1/2 tsp ground allspice

1 tsp grated orange rind

1/2 tsp cracked black pepper

1/2 tsp salt

1/2 tsp dried mustard

METHOD:
Combine all ingredients in a quart jar, cover tightly and shake
vigorously. Chill thoroughly and shake well before serving. Use
as a marinade over sliced tomatoes or as a dressing on salad greens
or fresh fruit.

INGREDIENTS FOR SALAD:

6 sliced green tomatoes

2 thinly sliced Bermuda onions

1/4 cup sliced green onions

1/4 cup finely diced red bell pepper

1/4 cup finely diced yellow bell pepper

1/4 cup diced garlic

METHOD:
In a large mixing bowl, gently place alternating layers of green
tomatoes, bermuda onions, green onions and garlic. Pour vinaigrette
over the tomatoes to coat generously. Cover with clear wrap and
refrigerate two to three hours before using. To serve, place the
tomatoes and bermuda onions in a circular pattern around a crystal
or glass serving platter. Pour the remainder of dressing over the
tomatoes and garnish with red and yellow bell pepper.